Mix together a few tablespoons of olive oil, the juice from a lime and five or six tablespoons of tiger sauce and black pepper to taste.

Peel and devein the shrimp leaving last tail segment on. Alternate chunks of onion and shrimp on skewers (tail first, bending shrimp, then through the thick end) then marinate for about 15-30 minutes. Cook on a hot, well-oiled grill. When the shrimp are done (about 3 minutes a side or until opaque in the center), Garnish with cilantro.

If you’d like a great sauce to go with your meal, bring remaining marinade to a boil, and whisk in a little butter to brush over it.